Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates |
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| Authors: | A. Anzaldú a-Morales,G.H. Brusewitz,J.A. Anderson |
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| Affiliation: | Authors Anzaldúa-Morales and Brusewitz are affiliated with the Biosystems &Agricultural Engineering Dept., Oklahoma State Univ., 216 Ag Hall, Stillwater, OK 74078.;Author Anzaldúa-Morales'permanent address: Universidad Autónoma de Chihuahua, Faculty of Chemistry, P.O. Box 1542-C, Chihuahua, Chih., Mexico.;Author Anderson is affiliated with the Horticulture and Landscape Architecture Dept., Oklahoma State Univ., 360 Ag Hall, Stillwater, OK 74078. |
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| Abstract: | Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperature on pecan texture. Certain TPA parameters (i.e., hardness, area 1, fracturability and slope of linear segment of force vs. deformation curve) were more affected than others by freezing and thawing rates. Freezing and thawing at high rates had the least effect on pecan texture. |
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| Keywords: | pecans texture freezing thawing texture profile |
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